Fine Do-In the wake of stevia: functionality of natural bulk materials combined with new natural sweeteners in confectionery

01 February 2015 → 31 May 2017
Regional and community funding: various
Research disciplines
  • Agricultural and food sciences
    • Agricultural animal production
    • Agricultural plant production
    • Agriculture, land and farm management
    • Other agriculture, forestry, fisheries and allied sciences
sweet potato
Project description

The main goal of the PROJECT is to identify / implement suitable combinations of natural intensive
sweeteners and low calorific bulk materials for replacement (at least 30% in compliance with the legal framework)
sugar (s) in a number of reference products from the confectionery sector, in particular spread spreads (hazelnut and
chocolate paste) and various praline fillings (praline, ganache and fruit filling). Given the high sugar content in
such foods, the implementation of alternative sweeteners will lead to a significant calorie reduction.